Vegetable pasta salad**

Yield: 6 Servings

Measure Ingredient
12 ounces Rotini pasta, cooked and drained
6 Green onions, thinly sliced
2 Sm. zucchini, thinly sliced
2 cups Frozen broccoli and cauliflower,
Thawed and drained
1½ cup Thinly sliced carrots, parboiled
1 cup Thinly sliced celery
½ cup Frozen peas, thawed
2 1/4 oz can sliced ripe olives, drained
6 ounces Jar marinated artichoke hearts,
Drained and quartered
Dressing:
½ cup Mayonnaise
½ cup Bottled Italian salad dressing
½ cup Sour cream
1 tablespoon Prepared mustard
½ teaspoon Dried Italian seasoning

In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.

Serves: 16 From: "Taste of Home Magazine" Posted by: Debbie Carlson (D.CARLSON - GEnie)

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